On the Menu tonight:
| Blackboard Specials |
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| Dinner Menu |
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For Take Out call 817 489-5300
ONLINE ORDERS HERE
(all orders and pick ups handled at Paris 7th)
— MENU —
Note: The Take out menu is the menu in red only
SNACKS FOR “L’APÉRITIF”
Artichoke Tapenade 5.50
artichoke, green olives, capers, garlic and olive oil, with toasted baguette
Saucisson and Olives 5.50
French salami, Cerignola olives
Rillettes de Saumon 5.50
fresh and smoked salmon spread
LUXURIOUS INDULGENCE
Pétrossian Royal Ossetra and Blinis 80.50 – 1 ounce
Foie Gras au Torchon, fig compote 14.50 – 1 slice
SOUPS, SALADS, APPETIZERS
Soupe du Jour 10.50 – 1 pint
today’s soup
Cheese Board 14.50
4 interesting cheeses with fruits and nuts
Terrine de Campagne 7.50
a nice slice of today’s country pâté
Tartare de Boeuf 8.50
knife cut tenderloin served raw, classic preparation
NOTE: keep refrigerated, enjoy within an hour of purchase
Crab and Gazpacho 13.50
crab maison served with a little Spanish gazpacho
Salade de Betteraves 7.50
red and golden beets, gorgonzola, apple and candied pecans
Salade d’ Endives 9.50
belgian endive with apple and grapes, dried cranberries, Roquefort dressing
French Baguette & Butter 4.00
MAIN COURSES
FILET OF SOLE 24.50
Meunière or Amandine
POULET BASQUAISE 23.50
natural chicken breast simmered in white wine
with peppers, onions and Piment d’Espelette
MOROCCAN CHICKEN 34.50
whole roasted chicken with spices, tagine style
COQ AU VIN 20.50 17.50
chicken leg quarter braised in red wine with bacon, mushrooms, carrots, pearl onion
ROASTED DUCK 27.50
Saint-Emilion’s wood roasted duck, sauce cassis – half a bird
BOEUF BOURGUIGNON FOR ONE 29.50
braised in red wine with bacon, mushrooms, carrots, pearl onion
LAMB CHOPS FOR TWO 45.50
6 chops, grilled, vegetables
DESSERTS
Gâteau au Chocolat (2 slices) 10.50 / layered chocolate cake
Brandy Ice 10.50 ice cream, brandy, crème de cacao. One big cup, enough to share.
We are available for caterings and private events.
Bon Appétit!
THE DINING-ROOM MENU IS BELOW:
Le Caviar
from Maison Pétrossian in Paris, Royal Ossetra is one of the best caviar we’ve tasted since the fall of the Russian Empire. Served with iced Tito’s
$15 a taste (two blinis) or $100 per Ounce
Soupes
Soupe à l’Oignon ‘’Les Halles’’ 10.50
French onion soup with melted Gruyère as served in Paris
Soupe du Jour 8.50
today’s soup, consult the backboard
Fruits de Mer – Seafood
Cape Cod Sea Scallops 14.50 app. / 34.50 main
U-10 scallops flown in from Cape Cod
check a blackboard for tonight’s preparation
Crab and Gazpacho 14.50
crab cocktail with avocado on
chilled cucumber-tomato-red pepper Spanish soup with shoe string potatoes
Carpaccio de Poisson 12.50
the freshest fish in the house, thinly sliced, garnished with pickled fennel, cucumber, tomato and drizzled with olive oil
Classic French Appetizers
Escargots à la Bourguignonne 19.50
one dozen Burgundy snails in garlic and parsley butter presented in the shell
Raviole d’ Escargots 9.50
snail ravioli in a chardonnay and tarragon cream
Foie Gras de Canard 17.50
seared duck foie gras, fig compote and toasted brioche
Our Country Pâté Maison 9.50
a slice of chef-made terrine,
served with French condiments
Tartare de Filet de Bœuf 8.50
knife-cut tenderloin served raw
with the traditional embellishments
Charcuterie, Fromagerie
Plateau de Charcuterie 19.50
assorted cured meats including saucisson, prosciutto, terrine and more with Moutarde Royale, olives, smoked almonds
Plateau de Fromages 15.50
four interesting cheeses with fig compote, fruits and nuts, toasted baguette
The Big Board :
Both Charcuterie and Cheese 32.50
Salades, Vegetarien
Salade Parisienne 8.50
Paris 7th’s house salad dressed for Summer:
mixed greens, tomato, sliced crimini, sunflower seeds, avocado dressing
Salade Grand-Père 5.50
petite Boston lettuce salad in Dijon vinaigrette with walnuts and lardons (bacon)
Salade de Saison Market price
chef Kobi’s seasonal salade composée, changes often, inspect the blackboard
Beet and Goat 10.50
red & golden beets, chêvre nougat, baby spinach, Xéres vinaigrette
Belgian Endive and Blue 10.50
poached pear, apple and grapes, cranberries, Roquefort dressing
Trois Rémoulades du Bistro 7.50
celery root, carrot and beet ‘’En Rémoulade’’ with Egg Mimosa
LE BŒUF
FILET DE BŒUF AU POIVRE
40.50 10oz / 27.50 5oz
beef tenderloin, classic peppercorn cream sauce with mushroom duxelle and Cognac
STEAK – FRITES 19.50
grilled hanger steak with herb butter, french fries + green salad
BŒUF BOURGUIGNON 30.50
slowly braised in red wine with mushrooms, pearl onions, carrots and bacon
NEW YORK à la NICOISE 23.50
Grilled NY strip (4oz) + 4 large shrimp on a Niçoise inspired salad: lettuce, tomatoes, haricots verts, potatoes, olives, shallots, hard boiled egg, césar dressing
LE TARTARE 19.50
steak tartare with green salad and frites
LA VOLAILLE
CANARD ROTI ORIGINAL 29.50
our famous 1985 recipe : roasted in a wood fired oven, half a bird served on fresh spinach in xéres vinaigrette with orange sections and pommes frites
MAGRET DE CANARD 3.20 per ounce *
moulard duck breast cooked like a steak, chef’s chimichurri & duck fat potatoes.
served family style, bigger breasts can be for two (*ranges from 12 to 16 oz, $38 to $50)
COQ AU VIN 17.50
chicken leg quarter in red wine reduction,
served with tagliatelle, braised carrots, mushrooms and pearl onions
POULET BASQUAISE 25.50
natural chicken ‘’airline’’ breast in a white wine and Espelette sauce with simmered red peppers and onions
LES POISSONS
SOLE DE DOUVRES MEUNIÈRE 62.50
one of the best (and most expensive) fish, our Dover sole* is cooked whole, filleted for you, finished with lemon butter and parsley *When available. Limited to two orders per table
FRESH FISH market price, see blackboard
fresh fish is our specialty and our passion. In addition to our exceptional Dover sole we feature today’s selection on the blackboard.
You can choose your fish prepared in a classic French recipe or from chef Kobi’s creation.
Your choice of :
- Amandine : lemon butter and almonds
- Véronique : tarragon, grapes, chardonnay cream
- Chef’s creation, see blackboard
SIDES
We’ll bring a vegetable of the day for the table, family style. You can add other sides if desired.
Pommes frites 5.50 a side or 9.50 for sharing
hand cut thin, french fried, sea salt and aioli
Gnocchi Parisiens 7.50
Made with Pâte à Choux, not potato like its Italian homonym. Sauté in brown butter with lemon and parsley.
Asparagus Flamande 9.50
steamed green asparagus with sauce gribiche
THE BRUNCH MENU IS BELOW:
L E B R U N C H
C A V I A R
From sturgeons farm raised for the famous Petrossian House in Paris,
this Royal Ossetra is one of the best caviar we’ve tasted since the fall of the Russian Empire
Served with iced Tito’s: $15 a Taste (two blinis) or $100 per Ounce with accoutrements
Pour Commencer
Artichoke Tapenade 5.50
artichoke hearts, green olives, capers, garlic, olive oil, toasted baguette
Plateau de Fromages 15.50
four interesting cheeses with fig compote, fruits and nuts
Soupe du Jour or Gazpacho 8.50
soup of the day or chilled Spanish soup
Asparagus and Gruyère Crêpes 9.50
thin French pancakes, steamed asparagus, sauce Mornay
Crabe Maison, Avocado, Gazpacho 14.50
crab cocktail and avocado on chilled Spanish soup
Sunday Berries 6.50
berries, honey yogurt, granola, mint
Belgian Endive and Blue 10.50
endive, apple and grapes, dried cranberries, Roquefort dressing
Beet and Goat 10.50
red & golden beets, chêvre nougat, baby spinach, Xéres vinaigrette
Salade de Saison 11.50
chef’s seasonal salade composée, waiter will explain
Sides
Petits Croissants and Chocolatines 2 of each 4.50 Pommes Frites (french fries) 5.50
Applewood Smoked Bacon, 4 slices 5.50 Two Eggs, fried or scrambled 4.50
Les Plats
OMELETTE A LA FRANCAISE 16.50
French style omelet with champignons, chives, Gruyère, breakfast potatoes
on the side, included: choice of Rosemary Ham or Prosciutto or Ratatouille
POULET et GAUFFRE 19.50
spicy and crispy chicken scallopini, Belgian waffle, poached egg, Hollandaise
NORWEGIAN TOAST 19.50
smoked salmon, scrambled eggs, potato galette, Boursin, broiled tomato
CREVETTES BASQUAISE 20.50
Gulf shrimp sauté with Basque peppers and onions, Bayonne ham,
served with polenta and broiled tomato
SAUTÉ DE BŒUF PIPÉRADE 19.50
tenderloin tips with peppers and onions, fried egg on top, fingerling potato
TOURNEDOS BENEDICT 24.50
filet mignon, poached eggs, Hollandaise on English muffins
served with breakfast potatoes and mixed greens
BANANA FOSTER FRENCH TOAST 12.50
bananas Foster and brioche French toast with hazelnuts
Les Desserts
CRÈME BRULÉE 8.50
salted caramel custard with burnt sugar crust
BOURBON AND PECAN BREAD PUDDING 8.50
with vanilla crème anglaise
CRÊPES AU GRAND-MARNIER 9.50
french crêpes suzette-style with Grand Marnier sauce, orange and whipped cream
GÂTEAU AU CHOCOLAT 8.50
layered chocolate cake
BRANDY ICE 10.50
if you prefer your dessert in a liquid form:
vanilla ice cream blended with brandy & cream de cacao
brandy ice for takeout: one big red cup, good for two: 12.50
All these desserts, except the Crème Brulée, are available for take out